Published on May 5th, 2014 | by admin0
Summer Sangria Party
Summertime equals Sangria Party! Refreshing, sweet and cool, sangria has the perfect combination for a warm outdoor fiesta. To ensure yours is a hit, a little planning is needed. Sangria is generally thought of as a cocktail more so than a drink with a meal, so it’s usually served alongside appetizers. Certain flavors compliment both red and white sangrias. As a general rule, since sangria is on the sweet side, avoid serving sweet dishes. Your guests will be overwhelmed by this sugary combination. Instead, try spicy or salty appetizers. The cool sweetness of sangria pairs well with the spiciness of Spanish or Tex-Mex foods. White sangrias blend especially well with seafood, while red sangrias are enhanced by spicy foods. Try out these recipes that will leave your guests with a glass of sangria in one hand and a tasty appetizer in the other all night!
Frozen Red Sangria + Smoked Paprika Marcona Almonds
Frozen Red Sangria Ingredients & Prep
•1 c. Red Wine
• 1 c. Frozen Strawberries
• ½ c. Frozen Mango
• ¾ c. Ice
• 1 tbsp. Fresh Lime Juice
• 1 tbsp. Triple Sec
1. Pour Wine in the blender. Add frozen fruit, ice, lime juice and Triple Sec. 2. Blend well, leaving no ice chunks and serve. Tip: For a non-alcoholic version, replace red wine with cranberry or grape juice.
Smoked Paprika Marcona Almonds Ingredients & Prep
• 2 c. Marcona Almonds
• 1 tbsp. Olive Oil (add an extra tbsp. if almonds haven’t already been oiled & salted)
• 1 tsp. Smoked Paprika
• Flaky Sea Salt
1. Preheat oven to 350º F.
2. Toss almonds, oil and paprika on a rimmed baking sheet.
3. Spread almonds in a single layer and toast for 8-10 minutes until dark golden brown, tossing occasionally.
4. Transfer to a bowl, sprinkle with salt and toss to coat.
5. Let cool & serve.
White Sangria + Herbed Seafood Bruschetta
White Sangria Ingredients & Prep:
• ½ c. Orange Juice
• ½ c. Lemon Juice
• ¼ c. Triple Sec
• ½ c. Sugar
• 1 Bottle (750ml) Dry White Wine
• 10 oz. Soda Water
• 1 Orange (sliced)
• 1 Lemon (sliced)
1. Blend orange juice, lemon juice, triple sec and sugar.
2. Add wine and soda water.
3. Garnish with orange and lemon slices.
Herbed Seafood Bruschetta Ingredients & Prep:
• 6 oz. Crab meat (drained)
• 4 oz. Shrimp (drained & rinsed)
• 2 Medium Roma Tomatoes
• 1/3 c. Sweet Onions
• 1 tbsp. Fresh Chives (chopped)
• 1 tbsp. Fresh Mint Leaves (chopped)
• 4 tbsp. Olive Oil
• 1 tbsp. Lemon Juice
• 1 tsp. Garlic (finely chopped)
• 1 loaf French Bread Baguette (cut into 36 slices
• Fresh Ground Pepper to Taste
1. Mix all ingredients except 3 tbsp. of oil, baguette and pepper.
2. Chill for an hour to allow time for flavors to blend.
3. Place slices on a cookie sheet, brush remaining 3 tbsp. of oil onto each and sprinkle with pepper.
4. Broil for 2 minutes or until light golden brown.
5. Scoop seafood mixture onto each baguette slice and serve.
Margarita’s Sangria + Red Pepper & Basil Pinwheels
Margarita’s Sangria Ingredients & Prep:
• 1 Bottle (750ml) White Wine
• 12 oz. Frozen Margarita Mixer
• 1 Liter Mandarin Orange
• 1 Orange (sliced in quarters)
• 1 Lemon (sliced in quarters)
• 1 Lime (sliced in quarters)
• ½ c. Fresh Mint Leaves
• 12 c. Ice Cubes
1. Combine all ingredients, except ice, in a large punch bowl.
2. Add ice just before serving.
Red Pepper & Basil Pinwheels Ingredients & Prep:
• 1 Puff Pasty Sheet (thawed)
• 1 Egg
• 1 tbsp. Water
• ½ c. Iced Roasted Red Peppers
• ½ c. Garlic and Herb
• ¼ c. Parmesan Cheese (finely grated)
• 2 tbsp. Basil (chopped)
1. Preheat oven to 400º F.
2. Whisk egg and water in a small bowl.
3. Lightly flour the work surface. Unfold the pastry sheet and lightly dust with flour.
4. With a rolling pin, lightly flatten the pastry sheet.
5. Brush square of pastry with egg wash.
6. Evenly spread the spreadable cheese over the pastry and sprinkle with the diced peppers, Parmesan cheese and basil.
7. Roll pastry up like a jelly roll.
8. Cut into ½” slices with a serrated bread knife.
9. Place slices onto baking sheet and lightly brush tops with egg wash.
10. Bake 14 to 18 minutes or until light golden brown.
11. Serve warm or at room temperature.
Serve sangria in a punch bowl, rather than with a pitcher or drink dispenser. Following this procedure allows your guests to ladle up the boozy fruit. Another alternative to avoid “fruit fishing” is by using bamboo skewers for your fruit. You can cut the skewers in half if it’s a better fit for your serving glasses.